food preservation





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5/20/2016
It seems spinach is a feast-or-famine kind of vegetable — it's gloriously prolific when it grows, then BOOM! Gone for the season. I wanted to preserve this spring goodness to enjoy later in the year, so I decided to dehydrate it. Learn how to dehydrate spinach here.
5/9/2016
There are many gadgets to use on jars and in jars to make your fermentation projects more successful. This post explains how they work and reviews some of the most popular ones out there.
5/9/2016
Have you ever made a truly superb batch of jam – and then forgotten which recipe you used? Just like a personal journal can help you keep track of your life events, a canning journal is a valuable resource for those of us who can and preserve fresh food.
5/9/2016
Got a basement “cold room” that doesn’t keep your fruits and veggies properly? You can make things better. A few simple modifications can turn that disappointing space into a reliable spot to store food without electricity and boost self reliance.
4/12/2016
Probiotics and digestive enzymes are important to our health. Fruit kvass is a fermented drink that can be made quickly and cheaply to provide digestive health benefits. Celeste Longacre shows you how and includes a basic kvass recipe with blueberry, strawberry, and orange.
3/30/2016
Annual garden preparation, wild food foraging and food preservation in the month of April.
3/22/2016
Go beyond just cooking with produce scraps — preserve them for later.
3/21/2016
‘Bloody Butcher’ usually takes 110 days for full maturity. If you want to dry the corn for use, there are a couple of methods we use here in the mountains. This post will outline what works for us and give tips for shelling and grinding your harvested corn.
3/18/2016
Beets are a wonderful tonic in the spring. Increase the potency of this marvelous ruby root with fermentation.
3/8/2016
What is the Cape Gooseberry? Understand this delicious, easy-to-grow South American golden fruit with many names, many benefits, and many uses.
2/17/2016
It is quick, easy and economical to make your own preserved lemons, and they will be far better than what you can find in exotic groceries.
2/16/2016
This is the second blog post in an alphabetically organized introduction to homesteading. It covers how and why to raise Pekin ducks for a quick and easy introduction to home butchery, food preservation, egg production, and soil improvement.
2/9/2016
Make jam with whatever is in season! This recipe works with almost any fruit. The results are modestly sweet and balanced with freshly squeezed lemon juice.
1/27/2016
Spicy kimchi with kohlrabi and kale makes a delicious and healthful fermented food.
1/21/2016
Yes, you can freeze whole tomatoes! Preserve the harvest in a flash and save the saucing for later.
1/18/2016
Until now it’s been nearly impossible to find a truly useful thermometer for making jams and jellies. Now this home preserver thinks she has found one.
1/8/2016
Nourish your body and microbiome all while enjoying this delicious raw fermented sauerkraut.
1/4/2016
Five foods have been used throughout history to sustain people during winter months, for long-distance travel, or in times of famine: coconuts, flatbread, pemmican, butter tea, and dried plums. Find out how to prepare and store these foods for your emergency or travel needs.
12/30/2015
This last year I was able to preserve hops, apples, raspberries through making a puree and drying fruit leather, I made kale chips, dehydrated onions, dried mint and basil, zucchini, plums, and lavender. Yogurt was a common sight in my Excalibur up until our goats’ milk supply slowed down, we’re too busy drinking it to make yogurt right now. This is one of the appliances I really appreciate particularly in the summer/harvesting months. In addition to all of this, we even used the Excalibur to incubate chicks!
12/23/2015
Making your own sauerkraut is fun, easy, and good for you and your family. Read about the fun world of fermentation and let's get started!
12/11/2015
Over this last year my water bath canner has grown into a frequently used item. This time of year, it makes itself useful by simmering gallons of bone broth on our stove due to its generous size. In the summer and early fall, however, it is kept busy canning all the jams, jellies, and sauces I preserve for the coming winter months.
12/4/2015
This spicy green kimchi recipe uses bok choy and other vegetables flavored with zesty red chile. Use this kimchi as a condiment or in favorite dishes such as fried rice, grilled cheese, or even a Bloody Mary.
12/1/2015
I love to ferment vegetables in gallon glass jars, which I leave on the kitchen counter so I can watch the colors mellow. A mixed-vegetable pickle is not only a thing of beauty and an adventure to eat; it’s also a practical use for homegrown produce. Here are complete instructions for making fermented pickles in a gallon jar, with suggestions for varying both the vegetables and the aromatic ingredients.
11/19/2015
Determine the difference between dried food and freeze-dried food to proceed with the preservation method that suits you best.
11/13/2015
Mincemeat is one of the best ways to preserve an abundance of fall pears. This delicious conserve makes a New England traditional spicy holiday pie. But it’s not just for pie — the chef of a Bon Appetit Top 50 Restaurants asked me for a quart of this to use as a garnish for a very special dinner. Consider a spoonful to garnish any pork or game entrée.
11/12/2015
The Old Farmer's Almanac predicts for our area “Winter will be cooler and rainier than normal, with above-normal snowfall." To quote a popular television show “Winter is coming." Prepare for winter with this checklist and weatherization ideas.
11/11/2015
Cranberry sauce (or cranberry relish) is very easy make and preserve by freezing or canning. Use it through the holidays and beyond; it makes a great yogurt topping or spread for toast, as well as an accompaniment for Thanksgiving turkey dinners and the day-after sandwiches.
11/11/2015
Dairy animals such as goats produce milk in a seasonal cycle, requiring homesteaders to handle both an abundance and shortage of milk during the year. Freezing milk directly, and making & preserving cheese, are two ways to ensure a reliable supply of dairy year-round. Allowing your diet to change with the seasons can also reduce the impact of low-milk periods, replacing its nutrition with food crops or meat when milk isn’t convenient to produce.
11/9/2015
Kale doesn't ferment as well as some of the other members of the brassica family but we still find ourselves wanting to preserve this delicious and nutritious green. Here are tips and a recipe to ensure success fermenting kale.
11/5/2015
In a time where everything you could possibly want comes pre-packaged, pre-canned, filled with preservatives and is processed to last, why should we learn to can? Why should we use our valuable time and resources to learn a skill that has almost become obsolete? I think I can answer these questions in three simple words: to be prepared.
11/3/2015
Food preservation can be an energy-intensive proposition for any homesteader, but building a root cellar will pay off in the long run. This old-fashioned method of food preservation is one of the simplest ways to keep traditional storage crops like onions, winter squash, apples, pears and root vegetables like turnips, carrots and potatoes.
10/14/2015
Instructions for lacto-fermenting hot peppers into delicious pickles. These tips will help turn your peppers, whatever the variety, into pickled peppers.
10/12/2015
No matter how many pounds of vegetables you are working with, a good tasting result is guaranteed if you ferment in canning jars because the ferments are never exposed to the airborne yeasts and molds that result in off-flavors. As fermentation gases build up, loosen the screw bands on the jars and allow the brine to overflow onto a saucer. In this way, gases leave the jars, but air does not flow back in.
10/9/2015
Learn the correct method for safely making home canned pumpkin and winter squash. A few jars of ready-to-use canned pumpkin on your pantry shelf can save time when you want to bake a pumpkin pie, simmer a squash soup, or make any other favorite recipe calling for pumpkin puree.
10/8/2015
Fermentation is the rage at the Pennsylvania MOTHER EARTH NEWS FAIR. Here's a peak at Sandor Katz' presentation and some of the cool new vendors who have joined the fermentation revitalization.
10/6/2015
Canning your own foods can be a rewarding, economical and healthier way to preserve a garden’s bounty — but it’s not for everyone. Here is a bit of the lowdown on what is involved in the process for canning food so you can decide for yourself what will be best to preserve your garden bounty.
10/5/2015
After you have dehydrated and vacuum-sealed your garden's goodies, it's time to store them either for use during the winter and early spring months, or for those people who wish to have on hand an emergency supply of food — this post covers both! From Mason jars to plastic lidded bins, here are safe food-storage tips right here on MOTHER EARTH NEWS.
9/29/2015
The author tells how to dehydrate and use blueberries for delicious cooking and for snacks, such as in smoothies, muffins or even as flavoring for frostings. You can use an electric dehydrator or air-dry blueberries. Learn how fun and easy it is to do.
9/28/2015
The American High Bush Cranberry is a neglected fruit that deserves more fans. Fruits are high in Vitamin C and anti-oxidants. The fruit is also high in natural pectin so it makes a great jelly. Fruits (drupes) are similar to Thanksgiving cranberries in color but with their own distinctive flavor. Whether you pick them from the wild or from your own planting, learn to tell the difference between the Native American High Bush Cranberry and the bitter European kind.
9/22/2015
So, what to do when you are eating tomatoes at every meal and still have them coming? It is time to preserve them! There are 3 easy ways to preserve the tomato harvest for fresh from the garden taste year round: freezing, water bath canning, and drying.
9/16/2015
Freezing, fermenting, and using a steam canner can reduce the amount of time it takes to preserve foods. Some vegetables can be blanched without freezing, and some can be cooked in a finished dish to make efficient use of your time while the weather is still hot.
9/16/2015
Fermentation goes against many rules that we have grown up with — don’t eat food from a can with a dented lid, that is frothing, or that has a bit of mold on top. Here is a a quick visual guide to common fermentation sights — but I don’t want to call it troubleshooting because often these things that look wrong are in fact fine.
9/15/2015
Kefir (rhymes with deer) is a traditional yogurt culture from Central Asia. Often described as a fermented milk, kefir is a flavorful, drinkable and slightly effervescent yogurt.
9/15/2015
How to vacuum seal dehydrated food for long-term storage. Tip: get good bags and use oxygen absorbers. I'll be the first to admit that vacuum-sealing is the noisiest of our six steps, but it's the step where the kids can join in and have fun!
9/11/2015
I made and preserved homemade applesauce and it's super easy to do. Whether you enjoy eating applesauce as a healthy and natural sweet treat or use it as a replacement for some of the oil used in baking, making your own applesauce is a definite score for the environment as well as your food budget!
9/10/2015
Learn to make homemade fenugreek ginger refrigerator pickles.
9/10/2015
Preserving food from the harvest is an excellent way to prepare for the winter ahead. Find out the necessary tools for home preserving and the basics for choosing food for preserving. With preparation, you can stock your larder to last all winter.
9/7/2015
Okra should be a staple of every Southern garden, but most folks don’t grow it because they have no idea what to do with it. If you have a basket full from the garden or want to experiment with a few pounds from the store or the farmers market, give this pickled okra recipe a try.
9/7/2015
The author struggles to find foods to preserve for her family this year after drought and wildfire affected their gardening and foraging opportunities.
9/4/2015
The white part of watermelon rind makes a delicious pickle! Be sure to take a little time to make some for a garnish on sandwiches or as a key ingredient in Red Pepper Relish. The recipe below has won several ribbons in State Fairs over the years.
9/3/2015
Adding fermented vegetables for vibrant, fresh lunch ideas that will keep things interesting, local, healthy and kid friendly.
8/31/2015
Have you ever wanted to make your own pickles, but became discouraged and overwhelmed with the amount of work involved with traditional recipes? Well, here’s a recipe that’s quick, easy and made right in the jar. These fermented dill pickles take very little work or prep time and are delicious, healthful and ready to eat in a week.
8/28/2015
Tomatoes and peppers are plentiful in backyard gardens and at the farmers markets right now. Preserve this bounty in the form of salsa with your water bath canner and you can enjoy the goodness the whole year.
8/24/2015
Pickling Brussels sprouts is an easy, cost-effective canning project. If you like pickled asparagus or pickled green beans, you’re sure to love pickled Brussels sprouts.
8/21/2015
We're dehydrating food in six simple steps. Today is step 2: Prepare It! See the 3 easy methods and one surprise food prep step!
8/20/2015
Every summer, I make sure that I get plenty of pesto made and put up in little tubs in the freezer — enough to get me through the winter. There are three different kinds I like to have on hand for use in various dishes: Italian Pesto, French Pistou, and Hatch Pesto. They’re easy to make, freeze well, and make an ordinary meal into something special.
8/20/2015
Food preservation methods for green beans include freezing, drying, pressure canning, pickling, and dry salting. Shell beans may be enjoyed fresh, if harvested when immature. Immature shelling beans are best preserved by freezing. Fully matured beans are usually dried, and may also be pressure canned. This article contains instructions for preparing and preserving green beans and shelling beans by using all of these food preservation methods.
8/19/2015
Who would have thought that making your own cheese at home could be so much fun? I have produced cheese as a hobby regularly since 2009, so I thought it would be practical to share with some valuable tips that I have learned along the way.
8/19/2015
If your tomato crop is like mine, right now you have just enough ripe fruit for salads and sandwiches with none left over for canning. Here’s a homemade barbecue recipe sauce you can make without waiting for the end-of-season tomato tsunami.
8/17/2015
This is Part 2 of a blog series for how to can chicken. It includes great ideas for meals using canned chicken. All of these meals can be made with either home-canned or store-bought canned chicken, but the most satisfying is the meals you make with foods you have had a hand in preserving and preparing, as far back up the chain as you are able to go.
8/14/2015
Six simple steps is all it takes to dehydrate food at home. Preserve your garden's bounty by utilizing our easy-to-follow steps in this overview. In subsequent posts, I'll delve into vacuum-sealer bags so you can store your survival food safely.
8/6/2015
The MOTHER EARTH NEWS editors threw a canning party with the Ball electric water bath canner and multi-cooker.
8/5/2015
Strawberry jam just tastes like summer. I look forward to preserving that summer sweetness so I can enjoy it on a cold winter day or next month on a piece of warm bread. And there is an added bonus when you can give strawberry jam away as a gift and put a smile on someone's face.
7/28/2015
Jostaberries are a cross between black currants and gooseberries, combing the best of both fruits to make a tasty berry and an even tastier jam. You can use a water bath canning method to preserve this productive perennial fruit.
7/27/2015
Preserve those tasty homegrown and local strawberries by drying them with zingy black pepper.
7/27/2015
The author tells how to can chicken at home, and gives some ideas on meals to make with it. Last year, the author raised and butchered 75 chickens. But when you stare at more than 70 quarts of chicken in the pantry you start wishing you had more ideas for using canned chicken.
7/27/2015
An adaptable recipe for making fermented pickles from sturdy summer vegetables including cucumber, green beans, zucchini, and more.
7/21/2015
A potato can be sliced, diced, shredded, cooked, or uncooked for dehydrating. If you know how you plan to use them in a future use, you can customize how you prepare potatoes for dehydrating.
7/21/2015
Here is a brief introduction to the Nesco™ and Excalibur™ electric food dehydrators. We'll help you decide which size best suits your family's needs and teach you about food safety and long-term food storage.
7/16/2015
Before commercial pectins, our grandmothers made jam by cooking down fruit, slowly, slowly to keep it from scorching. Pectin is what makes a jam or jelly gel. A little known fact: Which brand of commercial pectin you buy matters in terms of taste, texture, and how fast you are likely to get in and out of the kitchen.
7/15/2015
New research shows that steam canning can be just as safe as water bath canning if performed properly to preserve acidic foods. Here are guidelines for operating a steam canner.
7/10/2015
There are many delicious ways to preserve corn. Canning and freezing are popular methods. However, pickling, drying, and salting are other good food preservation methods to consider for this summer vegetable.
6/24/2015
Garlic scapes, the young flower stems of the garlic plant, have delightful flavor and can be preserved through lactic-acid fermentation in pickles, a convenient flavor paste, or as an ingredient to kraut or kimchi.
6/19/2015
A fast, simple, USDA-approved technique to make delicious pickles from almost any vegetable.
6/17/2015
Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
5/13/2015
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
3/4/2015
Last summer Garth and Edmund Brown built a root cellar using plans from MOTHER EARTH NEWS. It has kept root crops in good condition even in an exceptionally harsh New York winter.
2/25/2015
For calendar year 2015 brothers Edmund and Garth Brown are eating only food that they have produced on their farm or bartered for from a neighbor. To do this successfully they must raise and butcher their own meat, hunt, forage, and cultivate a large vegetable garden.
10/13/2014
Spend the weekend preserving fall apples before they're all gone.
9/18/2014
Canning is a great way to preserve your own harvest. When canning acidic foods like fruit or tomatoes or anything using vinegar or sugar, you can likely use only a water bath. There are many chemical free canning jars available today for low tox canning.
9/15/2014
Dehydrating or sun-drying your extra summer veggies is a great way to save the summer bounty for year-round eating!
9/10/2014
Three essential tools for opportunistic canning.
9/9/2014
The zucchini harvest overflows. Learn how to preserve zucchini for year-round enjoyment and creative ways to eat it now.
9/2/2014
With bumper crops of tomatoes coming, there are some simple ways to preserve the fresh off the vine taste year round, no special equipment required.
9/2/2014
This week at Polyface Farm included mornings with rabbits, fence line work, moving calves and my first foray into canning.
8/27/2014
A root cellar slowly is dug by hand, with the goal of increasing our homestead's food preservation and storage capacity through the winter.
8/26/2014
Use this simple technique to preserve your bounty of fresh summer peppers.
8/4/2014
Established in 1879 by an Arab-Israeli family, Abouelafia Bakery continues to make history.
7/16/2014
France puts a premium on preserving its food heritage. Here's one example of that country's many food heritage sites, this one in Brittany.
2/19/2014
Preserving meat at home by making pork confit.
2/17/2014
Candlemas is an ancient midwinter holiday, when people would take inventory on their stock of candles, pantry food storage and hay in the barn to get the homestead through the second half of winter.
1/17/2014
Find the best places to store your harvest in your home through the winter.
1/7/2014
Putting into practice those great intentions: Living on preserved hard work and home canned peaches these short days.
1/7/2014
People have found many techniques for preserving vitamins in winter, which still work today. One of the most basic involves fooling plants, as it were, into thinking they are not dead yet.
12/20/2013
Fired up our smoker for the first time and made yummy use of our summer's Kokanee Fish Catch to smoke fish.
12/11/2013
Learn how to dehydrate gourmet garlic so you can enjoy it year-round.It takes only a few simple steps to turn fat, juicy bulbs into crunchy, golden chips!
11/5/2013
Necessity leads to ingenuity in the creation of root cellar storage.
10/10/2013
For the past few years, we've experimented with different ways of storing food fresh and now we're eating garlic, onions, squash, carrots and beets in June.
9/26/2013
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
7/15/2013
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
7/8/2013
A pressure canner greatly expands the range of foods that can be safely canned at home.
3/22/2013
Our experiences in learning to pressure can and use reusable canning lids.
2/13/2013
Making delicious homemade marmalade from Seville oranges.
1/29/2013
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
10/11/2012
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
9/4/2012
Solar drying experiences in 2012, including tomato varieties Principe Borghese and Long Tom.
8/7/2012
Learn how to use less energy canning tomato products.
7/24/2012
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
5/11/2012
  We’ve succeeded at drying herbs and greens in our SunWorks solar dehydrator, which promises to make future meals all the more flavorful and nutritious.  
4/18/2012
Learn how to store eggs properly, how to freeze eggs for long-term storage and how to use eggs in different kinds of recipes.
2/8/2012
Readers who love canning share their firsthand reports about the foods they can at home, and why.
2/2/2012
Sauerkraut is an effective and delicious way to store cabbage and add something "fresh" to the winter months
10/13/2011
The process of curing potatoes for winter storage.
9/25/2011
Today's FAIR attendees will be well prepared to grow, make and preserve their own food and, as Joel Salatin encourages, get out of the Industriall food system.
8/29/2011
Preserving food was a must during the Great Depression. Doris Zicafoose relates memories of drying corn, canning tomatoes, the necessity of a water bath canner and the joy of acquiring a pressure canner.
7/20/2011
This little chipmunk ponders about how much food to store for the coming fall and winter seasons.
6/4/2011
Food preservation expert Sherri Brooks Vinton makes food preservation look easy and shares helpful hints about equipment and technique during a standing-room-only workshop at the Fair.
3/28/2011
It's not difficult to eat locally during the long winter months if you have preserved the previous year's harvest. Even while we wait for spring to arrive, the root cellar may still be providing our dinner.
2/17/2011
Readers share tips, tricks and recommended products for keeping produce fresh longer.
9/8/2010
Share your favorite places to learn about food preservation.
10/9/2009
How to make canned green tomato relish.
10/7/2009
Readers share tips and tricks for storing green tomatoes and keeping them longer.
10/21/2008
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
9/24/2008
Use freezer-damaged fruit to make tasty fruit sauces.
9/6/2008
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.
8/1/2008
Get expert advice on how long fresh eggs will keep without refrigeration.
7/29/2008
Here's a quick and easy tip for freezing peaches.
7/29/2008
Slightly underripe apples that fall to the ground must be picked up, so why not cut away the bugs and bruises and put them to good use? Here’s how to turn windfall apples into supernutritious drinks and snacks.
11/28/2007
Making pickles can be time-consuming, but this method for easy garlic pickles couldn't possibly be any easier. Or tastier!


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